Here are the classic flavors you remember as a kid. Only this beef stroganoff is skillet-quick—ready in less than 30 minutes.
What You Need
Original recipe yields 4 servings
2 Tbsp. olive oil
1 lb. beef tenderloin, cut into strips
1/2 lb. sliced fresh mushrooms
1 can (10-3/4 oz.) condensed cream of mushroom soup
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Heat half the oil in large skillet on medium-high heat. Add half the meat; cook and stir until done. Remove from skillet; place in medium bowl. Repeat with remaining oil and meat, adding cooked meat to same bowl.
Add mushrooms to skillet; cook and stir 2 to 3 min. or until tender. Return meat to skillet. Stir in soup and sour cream; cook on medium heat 3 to 5 min. or until heated through, stirring constantly.
Prepare using sirloin steak.
Stir in 2 Tbsp. dry sherry with the soup.
Prepare as directed, reducing the oil to 1 Tbsp. and using boneless skinless chicken breasts.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.